Melt the chocolate chips in the microwave for about 1 minute, then check them, if they need more time check them every 15 seconds or so to make sure you don't scorch them. I like using the double boiler method for melting chocolate. You just fill a saucepan with a couple of inches of water, then place a heat proof bowl over top (do not let the bottom of the bowl actually touch the water) with the chocolate inside, and cook on low until the water melts the chocolate in the bowl. I just find it results in smoother chocolate but if you like using the microwave to melt it knock yourself out. Everyone marches to the beat of their own drum. Allow the chocolate to cool a bit.
While the chocolate cools pop the cream cheese into a stand mixer bowl, whisk on high speed until fluffy. Gradually add the chocolate until combined.
Now add the Creamy Cashew Silk and the confectioners sugar to the mixer, start on slow speed then gradually increase it to high. Don't freak out, this stage might make you think you ruined it but give it a few minutes to come together. Trust me, the magic will happen. This cheesecake is a bit lighter and not overly thick. If you want a thicker consistency you can add more cream cheese. We like this one lighter, it works well with cashew flavour.
Once it's mixed completely you can spoon it into the serving dishes.
Pop these in the fridge for 2 to 4 hours to set up. Overnight is fine too.
Remove from fridge before the final step.
For the garnish:
Crush or chop some cashews in a food processor, or by hand. Toss them on top.
Serve with a big old Silk Creamy Cashew smile.